How To Make Yummy Almond Milk (It’s SO Easy!)

Yummy almond milk being poured into some oatmeal with whole walnuts in it.

Six months ago, I changed my entire diet and eliminated 99% dairy out of my life.

I say 99% because there are occasions when I end up eating something with dairy in it. And to be honest, if I was offered a piece of chocolate cake that had dairy, I’d probably eat it.

Don’t judge.

So, I’m a coffee drinker who prefers milk in her coffee.

When I got rid of dairy, I tried soy milk.

To my surprise, I liked it, but it didn’t agree with my system.

I felt lightheaded and nauseous every time I drank it. 🤢

We’re guessing because of all of the vitamins in it.

My body can’t handle a lot of vitamins.

I then tried almond milk.

I didn’t like it as well as the soy, but it worked . . .

 . . . So I thought. 😬

It gave me the shits. 💩


Like six times a day.

Too much TMI? 🤨

Hey, I’m being truthful, and it helps illustrate why I make my own almond milk.

You still here?

Good. 🤗

Once I eliminated the store-bought almond milk out of my diet, my poo problem went away.

I checked the ingredients on the almond milk and here’s what it said:

Ingredients (original): Almond milk (Filtered Water, Almonds), Cane Sugar, Contains Less Than 2% Of: Vitamin & Mineral Blend (Calcium Carbonate, Vitamin E Acetate, Vitamin A Palmitate, Vitamin D2), Sea Salt, Natural Flavor, Sunflower Lecithin, Locust Bean Gum, Gellan Gum, Ascorbic Acid (To Protect Freshness).

For some reason my body can’t handle the ingredients in it, so I decided to make my own almond milk.

I was so surprised how easy it was to make and bonus, it tasted yummy. 😊

What I also love about it is there are only 3 ingredients in this recipe, and it’s all-natural!

Here’s the recipe:

¾ cup of raw almonds

4-5 dates (it depends on how sweet you want your milk)

Four dates on a small cutting board.

2 cups of water

Stainless steel measuring cup filled with water.

Soak the almonds overnight

Almonds soaking in a glass jar.

The next day, drain, rinse, and peel the almonds (I find if I rinse the almonds in hot water, they peel easier – at least for me they did.)

Almonds in a stainless steel colander in the sink with a stream of water pouring over them.
Peeled almonds in a glass bowl.

If you have a small blender as I do, cut the dates into small pieces.

Put all of the ingredients into a blender and blend until smooth.

Water, almonds, and dates in the Magic Bullet.
The ingredients all blended in the Magic Bullet. It looks like milk. It's almond milk!
Thick and creamy almond milk in the blender container, sitting on the sink.
A picture showing the almond milk from the top view. It looks thick and creamy.

Strain the blended almond mixture using a cheesecloth, strainer, or nut bag.

I used a nut bag.

A white nut bag, standing up in a glass bowl that's in the sink.
Straining the almond milk into the glass bowl.
Straining the almond milk into the glass bowl.
Thick and creamy milk in the glass bowl with little milk bubbles on the surface.
A side view of the almond milk in the glass bowl. It proves how thick and creamy it is.

You can save the pulp and use it in smoothies, pancakes, etc. It’s good fiber.

Pour the almond milk in a sealed container.

A picture of the almond milk in a sealed olive jar, sitting on the kitchen counter. Beside it is a chipped coffee mug that says: This is my adventure cup. A Frenchpress is behind them.

We’re minimalist, so we kept our olive jars and use them to drink out of and store perishable items in like almond milk!

This milk will last 3-4 days.

If I had a regular blender, I would double this recipe.

Enjoy! 😊 ☮️

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